I’m a huge fan of The Cheese Truck’s toasties. That buttery-crisp fried bread with hot, oozing and stringy filling is undeniably damn good. And yes, when I heard that Matthew Carver, man behind the wheel, was opening a permanent, brick-and-mortar jaunt in The Stables named The Cheese Bar, and my Facebook feed was filled with… Continue reading The Cheese Bar: the stuff of dreams or nightmares?
If the end of a beautiful Easter weekend isn’t enough to make me feel morose, I’ve just polished off the last slice of this. I made it for mine and my sister’s birthdays, which were either side of the weekend, and feel the pretty garden flowers combined with the bundt ring made for quite a… Continue reading Lemon & Rhubarb Spring Bundt Cake
Nothing sums up Easter quite like a chocolate cereal nest – those three-speckled mini eggs nestled in a bed of chocolate-coated cereal sum up some of my earliest baking memories. I recall one Easter in particular my brother, aged ten, woke up early and embarked on a mission to make them himself as an Easter… Continue reading Mini Chocolate & Raspberry Easter Nests
A love for English asparagus was forced upon me from a young age. As Dad’s hands-down favourite food, the coming of the asparagus season has always been celebrated in the family – primarily by excessive asparagus consumption and repetitive lectures on its greatness. We spend a lot of time in Norfolk, known for the quality… Continue reading Asparagus with soft-boiled egg, almond butter and sumac
Who? Chef-owner Bonny Porter was a finalist on Australian MasterChef in 2012. After coming to London Town to cook in the kitchens of The Arts Club and Village East, she decided that a better use of her talents would be to set up a restaurant dedicated to the international marvel of the meatball. What? The… Continue reading Balls & Company: a place for balls, enjoyed in good company
I was always quite dismissive of this indulgent all-American breakfast until I travelled to Southeast Asia a couple of years ago. A number of the hostels we stayed in offered it as part of their complimentary breakfast, and I soon developed a real weakness for the spongey egg-soaked bread, seasoned with a hint of cinnamon… Continue reading Classic French toast
This is such a simple way to spruce up your breakfast and give it that little extra punch as you kickstart your day. Made with honey rather than sugar it makes for an interesting and healthy alternative to fresh fruit, with the spices adding a comforting warmth to complement the sharp tang of the plums.… Continue reading Spiced plum breakfast compote